IMPROVING ENERGY MANAGEMENT IN THE FOOD INDUSTRY USING THE MOTIVATIONAL AND PREDICTION FACTORS EVALUATION AND ENERGY EFFICIENCY MEASUREMENT SYSTEM

The article addresses the topics of energy efficiency management, starting from energy system modeling of an enterprise from food industry through the motivational system improvement, predicting and measuring energy efficiency. Based on the survey were determined the main directions of energy savings and have been specified preconditions for the study, particularly the special features of each process, location, technical age of technological equipment, experience and knowledge of personnel, including criteria-factors that influence the energy efficiency of an enterprise. In the article are determined the axes of enterprise energy consumption and proposed energy efficiency measures for industrial processes.